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An Everlasting Meal: Cooking with Economy and Grace, by Tamar Adler
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In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine).
In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have.
An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
- Sales Rank: #51295 in Books
- Published on: 2012-06-19
- Released on: 2012-06-19
- Original language: English
- Number of items: 1
- Dimensions: 8.44" h x .70" w x 5.50" l, .52 pounds
- Binding: Paperback
- 272 pages
Most helpful customer reviews
299 of 305 people found the following review helpful.
Truly a new way of thinking. . .
By momma chic
I read a lot but don't often write reviews for books, much less cookbooks. However, I really must write a review for An Everlasting Meal because it literally changed my life (in a week!). I am the child of the typical baby-boomer working mother who was too busy to cook, yet too poor to buy anything good -- my childhood was all economy, no grace. After marrying, I became a self-taught cook, learning from those Food Network shows and glossy paged celebrity chef cookbooks. While I am grateful for the techniques I have learned, I have felt the past few years my cooking has suffered from all grace and no economy. This has led to the problem of cooking burnout, and spoiled (lovely, organic) groceries, and way too much Thai takeout. With 3 growing kids, less time to grocery shop, and huge food bills, I needed a change of thinking AND doing. This book has provided that!
Tonight I had a few (lovely, organic) chicken breasts in the fridge that were getting perilously close to the date. As it is the end of the weekend, I haven't shopped in days and I don't have the ingredients to make any of my glossy paged cookbook recipes. There was some stuff in the fridge, yet I would have thought "nothing to make". Thanks to Tamar Adler, I pulled out my trusty pot, boiled some very salty water and starting by boiling the chicken (who does that???) with a handful of Tuscan spice blend. Then I sauteed a diced onion with some leftover mushrooms (that also would have gone bad), chopped celery ends my kids didn't eat from their Ants on a Log, then made a little roux. I created a sauce with a couple of cups of the broth from the chicken breasts and a cup of milk and random cheese bits. Then I tossed some random leftover cooked veggies and the diced chicken breasts in my lovely mushroom sauce. I also found some too-stale-for-salad croutons in the pantry, so I threw them in the rest of my seasoned broth, making a kind of stuffing, and put it on top of my mushroom saucey chicken concoction and baked for a few minutes. My family declared this makeshift casserole the best thing ever. And there was enough to put another one in the freezer, so I have solved "what's for dinner" twice, never having touched a single recipe. Everything except the chicken, onion, and cup of milk was what Tamar calls "ends", most of which would likely have been in the garbage.
If this sounds like the sort of thing that regularly happens at your house, then you probably don't need this book. If kitchen economy and/or grace are sorely lacking in your home, you will probably save the price of this book in one meal.
I did read the Kindle version, which I normally wouldn't do with a cookbook. However, this book is prose, not glossy photos, and meant to be read in order, so Kindle works great.
97 of 104 people found the following review helpful.
The one book which got me cooking.
By bln
I really enjoyed Tamar Adler's book. The tone of it, and how she is so kind to all involved - eggs, beans, or us poor helpless things lost in the kitchen. I felt like she was taking me by the hand to show me that cooking is not daunting, that it is just part of everyday life. I only need to start water boiling, or pick up where I left off, and follow the thread of continuity.
I have a collection of unread cookbooks for kitchen-challenged people. I tried to use them but I could just not get into them, as if they were trying to fix a problem I didn't have. But this book is a beautiful read in itself, a true book, not only a collection of recipes. It shows how to look at things differently, as if she were just whispering to us, "you've known it all along". I don't need to learn from these cookbooks, I can cook already, enough to get started. And the idea of always using ends to feed beginnings, nuts roasted in the cooling oven or pasta turned into a frittata, is very appealing to me, almost poetic.
This book flows with wonderful ease and a sense of elegant clarity all along; and it finally got me cooking regularly where all the others had failed!
33 of 36 people found the following review helpful.
Simply Inspiring
By nom de plume
If you love food and are looking for something a little different than the typical cook book, check out Tamar Adler's "An Everlasting Meal: Cooking with Economy and Grace." I'll admit up-front that I was predisposed to like this book since Tamar started as a cook at Chez Panisse the same week I started my culinary school internship in Chez's kitchen. But the book has received strong reviews from the likes of The New York Times and Forbes - so this positive review isn't just personal bias. Fans of M.F.K. Fisher will feel right at home - inspired by Fisher's "How to Cook a Wolf" (1942), "An Everlasting Meal" is more about cooking well (and therefore living well) than it is a collection of recipes. Recipes in standard format are scattered throughout, and they follow traditional methods - no molecular gastronomy here. In chapter 19, I was ecstatic to discover Tamar's version of Maiale al Latte - pork braised in milk with garlic, sage and lemon - which I was first introduced to at Chez and has since become one of my all-time favorite dishes. But beyond the "formal" recipes, Tamar's prose and its underlying message of cooking (and living) well will inspire novice and experienced cooks alike.
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